Whole Wheat Ravioli with Sauteed Garlic Vegetables

Whole Wheat Ravioli with Sauteed Garlic Vegetables

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"Made with whole wheat four cheese ravioli and fresh, colorful vegetables, this easy-to-make dish is perfect for summer entertaining."
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23 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oil in large skillet over medium-high heat. Add green beans, salt and pepper; cook, stirring frequently, for 5 minutes. Add squash; cook, stirring frequently, for 3 minutes. Add tomatoes and garlic; cook, stirring frequently, for 2 minutes or until vegetables are tender. Toss in prepared pasta; cook, stirring frequently, for 3 minutes or until pasta is warm. Sprinkle with cheese.
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This was awesome and even my picky kids liked it. I followed the recipe as well as added 2 cups of mushrooms, 2 Tbsp butter, 1.5 cups of milk and 2 Tbsp flour. Made a creamy sauce.

Followed the recipe exactly using Farmer's Market veggies. Hubby said it was the best thing I have ever made. Granted, 90% of the work was the Buitoni ravioli :-).

This was a good recipe. I had to cook the green beans for an extra 10 minutes, and still they were really crunchy. Also I added some sliced fresh mushrooms!

This was simple and delicious!

Delicious!! The veggies were so flavorful, especially the tomatoes - and using the cook time in the recipe they came out perfectly (usually I overcook or undercook them). The one change I made...

This was great. When I went to the store to get the ravioli, the 9oz pkg just didn't seem like enough for 4 servings. I bought the 22oz pkg. I love pasta and vegetables in olive oil. Added s...

this recipe really is wonderful. it's amazingly healthy and the flavors are excellent. i made it in October and it still tasted great. i'm sure in the summer it would be even better!

Yum. My husband liked it, which says a lot. I just cooked the green beans separately and then added them after the squash was tender.

Outstanding! And to top it off it's actually healthy! P.S. I added a little bit of artichoke, and topped it all of with a red sauce.

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